Name: Roast Turkey with Port Gravy
Yield: Makes 6 servings
Ingredients: 2 tablespoons olive oil; Neck, heart, and gizzard reserved from one 13- to 14-pound turkey; 2 large celery stalks, coarsely chopped; 1 large onion, chopped; 6 cups water; 1 13- to 14-pound turkey, rinsed, patted dry; 1 medium onion, chopped; 1 medium McIntosh apple or Golden Delicious apple, quartered, cored, coarsely chopped; 3 1/2 teaspoons coarse kosher salt, divided; 1 1/2 teaspoons freshly ground black pepper, divided; 1/2 teaspoon dried thyme; 2 tablespoons olive oil; 1/4 cup (1/2 stick) butter, room temperature; 1/4 cup unbleached flour; 1/2 cup tawny Port; Low-salt chicken broth (if needed)

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